Description
These crispy, golden Tofu Nuggets are the perfect plant-based alternative to traditional chicken nuggets. Coated in flavorful seasonings and a crunchy breadcrumb crust, these nuggets are baked to perfection. Paired with a tangy curry ketchup and creamy ranch dressing, they make an irresistible snack, appetizer, or light meal. These healthy recipes are perfect for those looking for quick high-protein meals or an easy vegetarian dish to try. Whether you need a fun appetizer for a party or just a quick snack, these tofu nuggets will hit the spot!
Ingredients
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14 oz. extra-firm tofu
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1/2 tsp. dried basil
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1/2 tsp. freshly ground black pepper
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1/2 tsp. garlic powder
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1/2 tsp. kosher salt, plus more for seasoning
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1/4 tsp. cayenne pepper
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1/3 cup potato starch or cornstarch
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3/4 cup panko breadcrumbs
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3/4 cup store-bought fried onions
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1 cup plant-based milk (unsweetened)
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Cooking spray
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1/2 cup ketchup
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2 tsp. curry powder
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2 tsp. Worcestershire sauce
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1/2 tsp. chili powder
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Store-bought or homemade ranch dressing, for serving
Instructions
Prep the Tofu
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Preheat oven to 375°F (190°C). Arrange a rack in the center of the oven.
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Place 3 layers of paper towels or a clean kitchen towel on a plate. Place tofu on top and cover with another 3 layers of towels. Press with a heavy can or skillet to release excess moisture. Let sit for at least 1 hour, up to 3 hours, replacing towels as they get soaked.
Prepare the Nuggets
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Tear the tofu into 1-inch chunks and transfer to a large bowl.
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Sprinkle tofu with basil, black pepper, garlic powder, kosher salt, and cayenne. Toss gently to coat. Sprinkle with potato starch and gently toss again until coated.
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In a food processor or spice mill, pulse or grind the breadcrumbs and fried onions until finely crushed (about 10-15 pulses).
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Pour the plant-based milk into a shallow bowl and the breadcrumb-onion mixture into another shallow bowl. Dip each tofu piece into the milk, then toss in the breadcrumb mixture until well coated.
Bake the Nuggets
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Place the coated tofu nuggets on a parchment-lined baking sheet. Spray with cooking spray, flip the nuggets, and spray again.
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Bake for 35-40 minutes, turning halfway through, until golden and crispy.
Make the Dipping Sauce
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In a small bowl, combine ketchup, curry powder, Worcestershire sauce, and chili powder. Mix well.
Serve
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Season the tofu nuggets with a pinch of salt and transfer to a platter. Serve with ranch dressing and curry ketchup on the side for dipping.
Notes
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For extra crispiness, broil the nuggets for the last 2-3 minutes of baking.
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These nuggets freeze well. Store leftovers in an airtight container and reheat in the oven or air fryer.
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For a spicier kick, add more cayenne pepper or hot sauce to the dipping sauce.
Nutrition
- Serving Size: 1 serving (about 6-8 nuggets)
- Calories: 210 kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg